Monday, April 2, 2012

Indian recipe: Eggplant and Potatoes in tomato curry

This is one of my favorite Indian dishes. Eggplant with potatoes in a spicy and tangy tomato curry sauce. I usually use the small Indian eggplant, but the green thai eggplant taste equally good. I use one tray of these small eggplants (10-15) and slice them in quarters. Keep them immersed in water so they don't blacken. Also peel and diced potatoes to the same size and keep in water.

In a pan, heat up 2 tbsp of oil and temper mustard seeds, curry leaves and dried red chillies he mustrad seeds start to split and crackle.

Add in 4 fresh tomatoes blended to a smooth sauce and cook on high till the water is almost gone and it reduces. You can see that it really reduces in volume.

Then just add the potatoes and and eggplant with salt and red chilli pepper to taste. Add 1/2 cup of water and cook on medium heat for 10-12 minutes till it is all cooked.